LOCATION: Recipes >> Variety Meats >> Haggis 02
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Haggis 02
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Haggis
Take the stomach of a sheep and wash it well. Leave it to soak
for several hours in cold salt water. Then turn out and pour
scalding water on it and scrape with a knife. Now clean a sheep's
pluck well. Pierce the heart and liver in several places, then
boil the liver and lights for an hour and a half. When these have
been boiled for 15 minutes change the water, and during the last
half hour let the pluck be boiled with them. Trim away the skins
and discard any discoloured parts. Grate half the liver and mince
all the rest finely. Add a pound of finely shredded meat, two
chopped onions, half a nutmeg grated and a pinch of cayenne pepper.
Moisten with half a pint of good gravy and the juice of a small
lemon. Put the mixture into the bag prepared for it. Allow for
swelling in cooking. Sew up securely and plunge into water. Boil
gently for three hours. Prick at times with a needle to let air
out. Serve hot at once.
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